I recently returned from a wonderful trip to Portugal – my fourth trip to the country. This trip I focused on two wine regions: The Douro Valley and Alentejo.
I actually spent two nights at Quinta de La Rosa right at the start of the harvest. What an incredible time to be in this area. The grounds of Quinta de La Rosa were lovely. It is literally on the side of the hill in the vinyards. I literally slept a few steps from thier famous Vale do Inferno. You could actually hike through it. It was all very magical, being in the vines, with view of the Douro River, not a cloud in the sky, walking amongst grapes that would soon be made into wine that would make people very happy. I highly recomend staying here.
On to the wine. The tasting they do for visitors is actually mildly disappointing. They don’t do tastings of thier Vale do Inferno or thier reserve wines. They didnt even offer it as an upgrade. As disappointing as that was, you could not not be happy in thier scenery so I didn’t sweat it. I brought a bottle of thier Red home with me to enjoy later.
Later turned out to be the weekend after I got back when I was having Flashback Friday moments and FOMO as I knew the harvest was in full swing and I was not there. So I opened my bottle of QdLR Red 2017 and tried to transport my mind back a week.
This is a good introduction to the Douro Valley wine, I think. Douro reds are mainly blends and usually always include thier favorite native grape, Touriga Nacionale. I find that letting Douro reds decant a bit “settle” them and this was no exception. They can be a bit “in your face” right after you open them, but letting them air out for a little bit silkens them out.
I found this was the best after an hour. Which is A LONG TIME for me to wait for wine after it’s poured. It’s torture knowing its right there in the glass, while you try to summon Yoda telling you to “be patient young Skywalker.”
On the nose you get ripe red fruits, like raspberries that are just ripe and still a teeny weeny bit tart. There is also some unsweetened cocoa, like baking cocoa. Go to your kitchen and smell the container if you have it to see what I’m talking about. There is a mild smokiness, and some herbaciousness that I can’t define more than that. I smell herbs but can’t quite narrow that down to the specific one.
Upon tasting it, it has balanced acidity, and is mildy earthy and fruity. Mild is the best way I can describe this. Nothing is smacking me in the face. The flavors are hanging out and chilling.
I then ate a peice of dark chocolate with salted pretzel and it really brought out the cocoa. Yum.
Overall, on a scale of 1- 5 (and I rarely give 5’s so keep that in mind), I’m gonna give this a 3.65. It was enjoyable, I’d order it in a restuarant happily, but not the best wine I’ve ever had. At the price point it is in Portugal, it’s a steal.